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No-Knead Whole Wheat Rolls

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Today’s post is some quick and easy no-knead whole wheat rolls that you could make as part of your Easter Dinner.  I found it in my recent issue of Healthy Cooking.  These were simple to make and turned out great.  One thing that makes these rolls different is the addition of Italian seasoning.  I think you could leave that out if you are wanting a plain roll that you could serve with jam or preserves, but I enjoyed the light herb flavor that the Italian seasoning added to these rolls.

I must say that the shaping of the roll was a little odd for me.  Now, I recommend just dividing the dough, lightly shaping them into a ball and putting them in the muffin tin.

No KNead Whole Wheat Rolls | realmomkitchen.com

Here are some other rolls and butters to serve them with that would be great too:

Here is what you need to make the

No-Knead Whole Wheat Rolls

  • ACTIVE DRY YEAST
  • WARM WATER (110° TO 115°)
  • ALL-PURPOSE FLOUR
  • WHOLE WHEAT FLOUR
  • BUTTER
  • HONEY
  • MOLASSES
  • SALT
  • ITALIAN SEASONING (OPTIONAL)

No-Knead Whole Wheat Rolls

Real Mom Kitchen

5 from 2 votes
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Calories

Ingredients
  

  • 1 package 1/4 ounce active dry yeast
  • 1-1/4 cups warm water 110° to 115°
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 tablespoons butter softened
  • 1 tablespoon honey
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning You can leave this out if you'd like

Instructions
 

  • In a large bowl, dissolve yeast in warm water. Add the remaining ingredients. Beat on medium speed for 3 minutes (dough will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Stir dough down. Set aside 1/4 cup batter I recommend forgetting this and just divided the dough into 12 pieces) . Fill muffin cups coated with nonstick cooking spray half full. Top each with 1 teaspoon reserved batter (Again I recommend not doing this). Cover and let rise until doubled, about 8-12 minutes.
  • Bake at 375° for 10-15 minutes or until golden brown. Cool for 1 minute before removing from pan to a wire rack. Yield: 1 dozen.
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Laura